1. Finely chop the shallot (about 1/4 cup). Combine the shallot, vinegar, white wine, dried tarragon and a hefty pinch of salt in a small saucepan. Bring the mixture to a boil; reduce heat to low and simmer 3-4 minutes, until the liquid has been reduced to about 1 tablespoon.

2. Add the Neufchatel, 1 tablespoon at a time, and whisk until it has been incorporated. Whisk in the milk, fresh tarragon, and salt and pepper to taste. Keep warm on low heat while you cook the salmon.

3. Heat the vegetable oil in a large nonstick skillet over medium heat until hot. Season the salmon on all sides with salt and pepper to taste and add to the skillet. Cook for 3 minutes per side or until just tender. Transfer salmon to 4 plates and serve each portion topped with a spoonful of the bearnaise sauce.